Twice Cooked Pork
1 Kg Pork Belly
4 Cloves Garlic
1 Onion, quartered
2 Stalks Lemon Grass (trimmed to fit in the pan)
2 Bay Leaves
1 Tbsp Whole Black Peppercorns
1 Tbsp Salt
2 Tbsp Vegetable Oil
1 Cup White Vinegar
1/4 Cup Soy Sauce
1/4 Cup Sugar
1/3 Cup Chopped Onion
2 Tbsp Crushed Garlic
1 tsp Salt
1/2 tsp Ground Black Pepper
To Make Vinaigrette sauce:
Put all ingredients in a bottle or leak proof container and shake well until sugar is dissolved.
Put the pork belly, garlic cloves, quartered onion, lemon grass, bay leaves, black peppercorns and salt into a deep saucepan.
Add enough water to cover the meat; bring to the boil then cover.
Simmer for 45 minutes or until the meat is tender.
Cool the pork and dry as thoroughly as possible.
Slice the cooked pork into 2 or 3 pieces, about 2cm wide.
Pan fry in hot oil until light brown in colour (about five minutes on each side).
Chop into serving pieces and serve with vinaigrette sauce.